In the summer of 2006, while working at Provence Mediterranean Grill in Point Grey, I designed a tasting menu in support of the UBC Farm. The dinner was to show the importance of local food and the farm, which, at the time, was under pressure of being developed. Using seasonal ingredients from the farm in the three-course dinner was easy and inspiring until it came to dessert. The farm didn't have any fruit on its roster, so I was forced to be creative and made this licorice-flavoured fennel panna cotta.
Ingredients
- 1 1/2 cups 35 per-cent cream
- 1/2 cup milk (2 per-cent or whole)
- 1 cup fennel, small dice
- 1 teaspoon fennel seed
- 1/3 cup sugar
- 1 tablespoon Pernod or other anise-flavoured liqueur (optional)
- 1 tablespoon fennel fronds, chopped
- 1 package gelatin
- 1 tablespoon water
Instructions
In a medium-sized pot over medium heat, add the cream, milk, fennel and fennel seed. Bring this mixture to a boil, then remove from the heat and let steep for about 30 minutes.
Once steeped, add all the mixture to a blender or food processor. Blend until the fennel is finely chopped. Pour the blended mixture through a sieve back into the pot. Remember to press the fennel caught in the sieve to get out all of the liquid.
Place the cream back on the stove over medium heat and add the sugar and the Pernod, if using. While the cream is warming, add the package of gelatin to a small bowl and add the water. Mix well. Add the bloomed gelatin into the cream and whisk to break up any lumps. Bring the cream to a boil.
Once the cream has come to a boil, strain it through a fine-mesh sieve into a small mixing bowl to remove any chunks of gelatin that may not have dissolved. Add the chopped fennel fronds and stir.
Pour the mixture evenly into four five-ounce ramekins. Place the panna cotta in the refrigerator until chilled and set, about four to six hours.
Candied fennel
1/2 cup sugar
1/2 water
1 1/2 cup fennel, shaved thin
In a small pot over medium heat, add the water and sugar. Bring the syrup to a boil. Use a spoon to scrape the bottom of the pot to make sure all of the sugar is dissolved from the bottom of the pot. Turn the heat down to low and add the fennel.
Cook the fennel slowly until the fennel is translucent and the syrup has thickened, about 30 to 45 minutes.
Gently remove the fennel from the pot (a fork or small tongs are helpful) and place onto a wire cooling rack. Let the fennel dry for at least a couple hours or overnight. The longer it dries, the less tacky it will become.
To serve, run a knife around the inside of the ramekin. Turn the ramekin onto a small plate and shake the plate and ramekin a few times to allow the panna cotta to loosen and fall on the platee. Garnish the panna cotta with candied fennel and fennel fronds.
